Like most people I enjoy a great pizza, without a lot of the fuss, and waiting that goes into a great pizza at your favorite pizza shop. Well, I’ve figured out a great way to bring some of that amazing pizza experience without ever leaving your home or ordering take out. It’s simple and quick and you can make these at home alone or with the kids. It will blow you away once you taste one of these easy to make pitzas. It’s my take on a margherita pizza, using a simple and delicious mediterranean pita bread. Follow my simple recipe and instructions and in no time you will be indulging in these delicious pitzas with a delicious Sauvignon Blanc or an ice cold beer. This is my take on what I like to call, “An un-margherita pitza! “
1 bag of pita bread
1/2 lb of goat cheese or farmers cheese
1/2 lb fresh parmesan cheese
1 pint of confit grape or cherry tomatoes
fresh basil leaves (plenty)
Maldons sea salt
Take one pita bread and with the confit oil previously used to poach (confit) the tomatoes in, dip your pastry brush into it and brush the top of the pita bread to coat the top generously. Break up the goat or farmers cheese and liberally spread it over the pita bread. Add the confit tomatoes to the top. Don’t worry about the amount, use as many as you’d like. Using a grater, grate some fresh Parmesan or Pecorino Romano cheese over the pizza. Be liberal and coat it well. Tear off some fresh basil leaves and place on top of the pizza. With the pastry brush, dip it into the confit oil once again, and drizzle some of the oil over the pizza. Liberally sprinkle the Maldon sea salt, or kosher salt over the pizza. Place the pizza carefully onto a preheated baking sheet and place into a preheated 450 degree oven and bake for 8-10 minutes till the cheese has melted and the bottom of the pita pizza is golden brown.
Preheat the sheet tray in a preheated oven for at least 10 minutes before placing the pizza into the oven. Enjoy!